Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: An exploration of gel properties, structure and interaction mechanism
Yingyi Mao, Yi Dong, Yan Xiang, Lunjie Huang, Qiang He
Topics & Concepts
CurdlanGelatinMechanism (biology)ChemistryFish <Actinopterygii>Chemical engineeringPolysaccharideOrganic chemistryFisheryBiologyEpistemologyPhilosophyEngineeringCollagen: Extraction and CharacterizationMeat and Animal Product QualityProteins in Food Systems